Need another quick and unforgettable side dish for your Thanksgiving Dinner? Here is a great broccoli and bacon dish! This is sure to be a crowd pleaser!
8 ounces (250 g) bacon roughly chopped
2 tablespoons butter
1 onion diced
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1 pound (500 g) broccoli florets, from 2-3 broccoli heads — stems removed
Salt and pepper to season
1/2 cup fresh shredded or grated mozzarella
1/3 cup fresh shredded or grated Parmesan cheese
~Preheat broiler (on medium heat of you have the option).
~Fry the bacon in a large oven-safe skillet over medium heat until crispy.
~Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
~Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor (adjust this amount to your liking).
~In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon.
~Add the broccoli and season with salt and pepper and cook while stirring occasionally for about
~3 minutes, or until just turning vibrant in color.
~Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant.
~Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking. (If sauce is too thin, stir in the cornstarch slowly to combine.)
~Add the bacon and give everything a good mix to combine all of the flavors together.
~Top with the mozzarella and Parmesan cheeses.
~Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).
~Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.